Pineapple Cheesecake Squares

Pineapple Cheesecake Squares

SUZYL

"This recipe requires a little more time because of the three layers and refrigeration required, but it's not difficult and the results are well worth it!"
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Ingredients

2 h servings 359 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners' sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes.
  2. While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake for about 20 minutes more in preheated oven. Allow to cool completely.
  3. Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

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Reviews

Read all reviews 58
  1. 62 Ratings

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Most helpful positive review

This is delicious! That being said, there is one flaw in this recipe; corn starch should be used for thickening in the topping instead of flour, probably about 2 TBSP would work. There is a flou...

Most helpful critical review

wasn't a big hit with my family. it was just ok. don't think i would make it again. time consuming and not worth it.

Most helpful
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Least positive
Newest

This is delicious! That being said, there is one flaw in this recipe; corn starch should be used for thickening in the topping instead of flour, probably about 2 TBSP would work. There is a flou...

A very good summer time recipe. I don't understand the ones that bought another can of pineapple juice or used orange juice--there is plenty of juice from the draining of the can of pineapple. I...

I have been making this recipe for years now. It is great, takes a little time but its worth it! Make it in the evening for the next day. It tastes very fresh and fruity - great in the summer to...

Have made this recipe for two groups and was asked for the recipe many times. However, the only thing I had a problem with was the extra pineapple juice in the cream cheese. Seemed a shame to ...

Instead of buying pineapple juice I just used orange juice in the cream cheese layer. It worked wonderfully. This dessert was great - took it to a church pitch-in and they raved. Make it the ...

Another WOW! from my family. This was so easy. Yes, it is a few steps, but who's counting. I used whole graham crackers placed on the bottom of a 9x13 pan. They made a wonderful crust withou...

This recipe is delicious! I made it the first time for a summer baby shower, and the light, fruity taste was a perfect treat in the hot weather! Everyone loved it, and there were only crumbs l...

This was really good. I ended up doubling the topping recipe, so there was more pineapple. And I did use cornstarch instead of flour in the topping. Had a girls get together and everyone love...

Yum, I didn't make bars but combined this recipe with the Pineapple Cheesecake recipe to make it more like a pie. Used a pre-maide crust and it was delicious!!! Used 3 8oz cream cheese packag...

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